Spaghetti Squash with Creamy Avocado & Spinach Sauce
halved & seeds removed
Juice of ½ a lemon
Salt & Pepper to taste
Sliced tomatoes or cherry tomatoes for garnish
Preheat oven to 400 °. Place spaghetti squash open side down in a baking sheet and cook for 20-25 minutes, until it’s soft & threads easily come out with a fork.
Heat olive oil in a medium saucepan over medium heat. Add garlic to the pan & toss in the spinach. Cook until it wilts.
Add spinach, parsley, thyme, basil, salt & pepper, avocado & lemon juice to a blender. Puree until smooth, then add the remaining olive oil.
When the spaghetti squash is done, scrape the threads out with a fork, mix with the sauce, and top with tomatoes. Serve.
Recipe adapted from Inspire Eat Run
Tried this recipe?
Let us know
how it was!